Pocket Pies Filled with Leftovers
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, November 28, 2010
Cream Cheese Pastry Dough
Cream Cheese Pastry Dough
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.
This dough can be used to make Pocket Pies Filled with Leftovers.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
* 8 tablespoons unsalted butter, room temperature
* 4 ounces cream cheese, room temperature
* 1/4 cup heavy cream
* 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
* 1/2 teaspoon coarse salt
Directions
1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.
This dough can be used to make Pocket Pies Filled with Leftovers.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 10 pocket pies or 1 double-crusted 10-inch pie.
* 8 tablespoons unsalted butter, room temperature
* 4 ounces cream cheese, room temperature
* 1/4 cup heavy cream
* 1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
* 1/2 teaspoon coarse salt
Directions
1. Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
2. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
3. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
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